Cookstr.com

Brown Meat Stock

Updated February 23, 2016
(1 Votes)

0 Comments

This rich stock is made from raw bones: use either beef or lamb bones, not a mixture of the two.

Prepare ahead: The stock can be cooled, covered, and refrigerated for up to 2 days. Scrape off any residual fat from the surface.

Freezing Information: Freeze for up to 6 months

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time3 min

Cooking Methodroasting

CostInexpensive

Moderate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturemeaty, rich, savory

Type of Dishstock

Ingredients

  • 3 lb (1.35kg) beef bones
  • 2 onions, unpeeled and cut in half
  • 2 carrots, cut in half
  • Vegetable trimmings, such as mushroom peelings, celery tops, or tomato skins
  • Bouquet garni, made with 1 celery stick, 1 bay leaf, a few sprigs of thyme and parsley, tied together with kitchen twine
  • 1 tbsp black peppercorns

Instructions

Preheat the oven to 400°F (200°C). Combine the beef bones, onions, and carrots in a roasting pan. Roast, turning the ingredients occasionally, about 40 minutes, until well browned.

Transfer the bones, onions, and carrots into a large saucepan, adding any vegetable trimmings, the bouquet garni, and the peppercorns.

Pour in enough cold water to cover by 1in (2.5cm). Bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer 3-4 hours, until well flavored.

Strain the stock into a large bowl. Let stand 10 minutes, then skim the fat from the surface. Use immediately, or cool completely and refrigerate or freeze.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password